Baked Spinach Omelette for Passover adapted from the newspapers adaptation by me of the recipe in Joyce Goldstein’s book The New Mediterranean Jewish Table.
This just caught my eye and I knew it must be mine. I want to redo it now with Italian seasoning, chopped onions and peppers and maybe chicken pieces. As well, I'd like to add mozzarella, and it could become a lasagna type of dish. In the meantime, it's wonderful just as it is!
Ready in 1 hour Serves 8
1 tbs unsalted butter
2 pkgs frozen chopped spinach thawed
4 plain matzos
8 large eggs lightly beaten
1 cup ricotta
½ cup freshly grated parmesan
3 tbs extra virgin olive oil
1 ¼ tsps. sea salt
½ tea freshly ground pepper
Sprinkle of nutmeg.
Preheat oven to 350 degrees.
Butter a 2-3 qt. rectangular glass casserole dish.
Squeeze spinach to remove excess water and pat dry with a paper towel.
Break matzos into 2” pieces and place in a bowl with warm water for 2 minutes.
Drain matzos in a colander pressing lightly.
In a large mixing bowl combine eggs, spinach, matzos, ricotta, parmesan, olive oil salt and pepper.
Mix until evenly distributed.
Transfer to baking dish and even out the top with a spatula. Bake on the middle rack until set and a toothpick comes out clean, about 40 to 45 minutes. Grind some nutmeg on the top.